The weather is cooling off and I went through the freezer, finding a lone frozen steak. As frost gets colder and I needed to pull the herbs inside, this recipe seemed like the perfect fit. This was great. I really liked how it turned out. I was worried it might not have enough salt because I didn’t season the steak at all while I cooked it, but the mozzarella and couscous salt turned out to offer the right amount of balance. I’m excited to eat the leftovers cold and see how I like them with that.
Also, please note that this is from my recipe collection without a reference from where I originally obtained the recipe. I apologize to the originator for not being able to share where I initially found the recipe.
Steak, Sundried Tomato, and Mozzarella Couscous Salad
1 cup uncooked whole wheat couscous
6 oz cooked steak (whatever steak you have leftover)
2 oz mozzarella cheese, cubed
1/4 tsp black pepper
1/2 cup basil, chopped
1/4 tsp table salt
2 tsp olive oil
2 clove garlic clove(s), minced
1/2 cup sun-dried tomatoes, chopped
2 Tbsp red wine vinegar
1/2 cup roasted red peppers, chopped
Combine olive oil and garlic in a small nonstick skillet; cook over medium-low heat 2 minutes or just until fragrant. Remove from heat; set aside.
Cook couscous per package directions with sun-dried tomatoes. Remove from heat; fluff with a fork. Spoon couscous into a large bowl. (You could use leftover cooked couscous and mix in the sundried tomatoes and proceed from here)
Add steak, cubed mozzarella cheese, roasted red bell peppers, and chopped fresh basil; toss well to combine.
Combine garlic mixture, vinegar, salt, and black pepper, stirring with a whisk. Drizzle dressing over couscous mixture; toss gently to coat. Cover and chill.